Serves: 16
Makes: 2 – 9” quiches

It’s brinner time! Breakfast for dinner that is. Not only is it great for dinner, but it’s the perfect addition to a weekend brunch.


  • 1 tbsp avocado oil
  • 1 shallot
    chopped finely
  • 1 clove garlic
  • 2 cups broccoli
    chopped into small pieces
  • 3 cups Swiss Chard leaves
    finely chopped (no stems)
  • 4 oz. crumbled feta cheese
  • 4 oz. shredded Cheddar cheese
  • 10 eggs
  • 2 cups heavy cream
  • ¾ cup half and half or milk
  • Fresh chives and parsley
    chopped as an optional garnish 
  • 1 package of Pillsbury pie crusts (2 per box), room temperature


  1. Preheat oven to 450 degrees. 
  2. Roll out both pie crusts and place them in each in a 9” pie plate. Trim the excess dough and pinch the edges. Take a fork and poke a few holes across the bottom of the crust. 
  3. Bake the crusts for 10-12 minutes, or until the crust is light brown and then remove from the oven and set aside. Reduce heat to 325 degrees.
  4. In a large skillet over medium heat, add the avocado oil, garlic, and shallot stirring occasionally until shallots are soft.
  5. Add the broccoli and cook for 5-7 minutes, until tender, but not mushy. 
  6. Add in Swiss Chard leaves, stirringly regularly for 3 minutes. Remove from heat. 
  7. In a medium bowl, whisk the eggs, cream, half and half together. Add a dash of salt and pepper and then pour in the cheeses and mix one more time before folding in the vegetable mixture. 
  8. Pour ½ of the egg and vegetable mixture into each pie plate. 
  9. Bake quiche until filling is lightly brown and the center is not jiggly, about 45-60 minutes. If the edges of the pie crust start to darken, cover with thin strips of foil.